Puerto Rican Black Bean Soup

I start with 4 cups of chicken stock, adding more as needed, as this depends on whether you want a soupy soup or a stew-like consistency.

Put all ingredients together in a pot and cook slowly for three hours.

I serve this zesty soup with cooked brown rice in the bottom of bowl and let guests add their choice from selection of the following garnishes: sour cream or yogurt, chopped green onions, chopped red onions, diced tomatoes, chopped parsley, grated cheese, and salsa. Serve with crusty French bread, warm tortillas, or baked tostadas.